Chopped Italian Salad With Italian Vinaigrette

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Total Time
20mins
Prep 20 mins
Cook 0 mins

I found this in The Sun-Sentinel from poweroffamilymeals.com and I don't want to lose it. Sounds good and easy to make.

Ingredients Nutrition

  • For the vinaigrette

  • 12 cup balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 14 teaspoon salt
  • 14 teaspoon black pepper, coarsely ground
  • 1 12 tablespoons basil, chopped
  • 1 12 tablespoons oregano, chopped
  • 1 12 tablespoons thyme, chopped
  • 12 cup olive oil
  • For the Chopped Italian Salad

  • 1 head romaine lettuce, about 1-1/4 pounds, cut into 1-inch squares
  • 1 (4 ounce) jar roasted red peppers, drained and sliced
  • 14 lb salami, sliced and cut into strips if desired
  • 13 cup red onion, chopped
  • 1 12 cups black olives, pitted and chopped
  • 1 cup provolone cheese, diced

Directions

  1. For the vinaigrette, combine vinegar, mustard, salt and pepper and herbs in a food processor or blender and process on high speed until the mixture is well blended.
  2. With the motor running, carefully pour olive oil in a steady stream. Store in the refrigerator after use. (Vinaigrette will last approximately 2 weeks in the refrigerator.).
  3. For the salad, combine all the salad ingredients and toss.
  4. Dress with Italian Vinaigrette just before serving.
Most Helpful

4 5

Nice flavor mix but the dressing is a bit sharp for me. I think that's from the balsamic and only 1/2 of my vinegar was balsamic since that's all I had. Tamed it down with 1 t sugar and 1/2 c grated parmesan cheese. I also added a tablespoon of garlic powder to the dressing mix (otherwise it can't be Italian.)